Introduction

Although this recipe has quite a long list of ingredients, they are mostly things you will have in your cupboards, and it is a really quick, flavoursome curry. It's medium in heat, so if you like it hotter or milder, vary the amount of chilli powder you use. Serve it with rice or naan bread.

Feeds 4

Easy

Ingredients

1

onion, chopped

2

red peppers, deseeded and sliced

olive oil, for frying

4

chicken breasts, cut into 3cm/1¼ inch pieces

2 tbsp

tomato purée

1

garlic clove, finely chopped

5cm / 2 in

piece of fresh ginger, peeled and finely chopped

juice of ½ lime

1 tsp

ground coriander

1 tsp

ground cumin

1 tsp

chilli powder

½ tsp

ground cinnamon

1 tsp

sugar

1 tsp

mango chutney

400g / 14oz

tin chopped tomatoes

handful of fresh coriander, chopped, to garnish (optional)

Instructions

Fry the onion and peppers in a pan with some olive oil on a low heat for 10 minutes. Add the chicken to the pan and fry for a further 5minutes, until the chicken is cooked through and no longer pink.

Pour this mixture over the chicken and peppers and stir until they are evenly coated. Fry on a low heat for a further 5minutes, stirring occasionally so that it doesn't stick to the bottom of the pan. Stir in the tomatoes and simmer on a low heat for 20 minutes, until the chicken is cooked through.

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